Lemongrass Chicken (Printable Version)
Aromatic chicken infused with lemongrass and garlic, pan-fried to perfection in under 25 minutes for a quick weeknight dinner.
# Ingredients:
01 -
5 pieces of boneless chicken thighs
02 -
2 stalks lemongrass, finely chopped (approximately 1 cup)
03 -
5 cloves of garlic, minced
04 -
2 tablespoons soy sauce
05 -
1 teaspoon sesame oil
06 -
1 teaspoon sugar
07 -
1 teaspoon ground black pepper
08 -
½ teaspoon cayenne pepper (optional)
09 -
1 tablespoon vegetable oil
10 -
Chopped cilantro (optional, for garnish)
# Steps:
01 -
Combine chicken, chopped lemongrass, garlic, soy sauce, sesame oil, sugar, black pepper, and cayenne pepper (if using) in a ziploc bag. Seal and shake to evenly coat the chicken. Refrigerate for at least 1 hour, preferably 2 hours.
02 -
Heat vegetable oil in a large skillet over medium heat. Place marinated chicken in the skillet and cook for 7 minutes per side, or until browned and the internal temperature reads 165°F (75°C).
03 -
Slice cooked chicken into strips and serve over steamed rice. Garnish with sesame seeds and chopped cilantro, if desired.
04 -
Preheat grill to medium-high heat. Grill chicken for 6-7 minutes per side, or until the internal temperature reads 165°F (75°C).
# Notes:
01 -
Use only the middle part of the lemongrass stalk for optimal flavor, discarding the bottom inch and top two inches.
02 -
For a finer lemongrass texture, blend the marinade in a blender until smooth.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.